Spicy chilaquiles with eggs and vegetables - Mexican recipe

Spicy chilaquiles with eggs and vegetables – Mexican recipe

It’s a versatile recipe because it can be eaten at any time of the day and can be made quickly as long as you have the sauce ready.

The last recipe I posted was adobo sauce, and today I’m posting a great dish that you can use.

Ingredients: 6 servings

  • 1 jar (450g) of your favorite red sauce
  • 200 g (chopped) chipotle chili in adobo sauce (see previous recipe)
  • 2 teaspoons powdered cumin
  • 1 tablespoon chopped jalapeno (optional)
  • 4 flour tortillas (cut into 8 triangles each)
  • 6 poached eggs, kept warm

In order to cover:

  • fresh cheese
  • chopped red onion
  • cucumber slices
  • radish slices
  • fresh coriander leaves, chopped
  • sour cream
  • guacamole


Heat a frying pan over medium heat and mix all the sauce ingredients. Simmer until sauce is hot and flavors are combined (5-6 minutes). Add the cut tortillas and mix gently.

Cover and simmer on low heat for 5-6 minutes.

To serve: Place about 1/2 cup of tortilla mixture on a plate and top with egg. Sprinkle with your favorite toppings.

Repeat with remaining tortilla mixture, eggs, and toppings.

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